Not so Brioche “Sugar Brioche” Bars

I love all kinds of viennoiserie. Be it croissants, pain au chocolat, danish pastries or bricohes. Unfortunately, these pastries are not easily available in my city. If i really want to have some, I must make them myself.

As I am quite scared of any thing that involves yeast I need to muster up some courage to dig in and dirty my hands. The worst thing i could do would be to just bin them if they turned out too horrible. Alas, I tried my hand at a brioche recipe and it did not turn out as it should have. However, it was just as much tasty and quite addicitve to be frank.

A good Brioche must be rich, slightly puffy with a flaky, soft crust. Mine wasn’t as flaky as it should be. The yeast did not get activated correctly as my dough did not rise too much. Oh! What a bugger! I went ahead and baked them anyway. Much to my surprise, they turned out to be super delicious and a great addition for a Sunday special brunch or tea time snack. These had a buttery, flaky texture and just melted in the mouth.

As they say,”All’s well that ends well.” 😉


Well, not exactly. I felt quite edgy and wanted to make the perfect brioche. So I did the next day. i made a cinnamon walnut brioche loaf and it turned out really well. 🙂


Parisian Brioche :

250 g all purpose flour
30 g sugar
1 tsp salt
10 g yeast
3 eggs
165 g butter, diced and softened
100 g pearl sugar

1 egg/ some milk

Instructions :
Making the Bricohe Dough:

Place the flour, sugar, salt in a mixing bowl. Add in the yeast making sure it doesn’t touch the salt. Knead in the eggs one at a time. Add the softened butter to the dense dough. Continue kneading until the dough is elastic and pulls away from the sides of the bowl, 5 to 10 minutes. Stop when you can hold the dough in your hand and it keeps its shape.
Cover the bowl with a kitchen towel and let rise at room temperature until doubled in volume, about one hour. Line a baking sheet with baking paper.

On a lightly floured work surface, roll out the dough into a rectangle. Cut it crosswise into bars. Place the bars on the baking sheet spacing them well apart. Cover loosely with plastic wrap and let rise for 2 hours.

Baking the Brioche Sugar Bars:
Preheat the oven to 180 C. Lightly beat an egg for the glaze. Brush the brioche bars with the egg glaze and sprinkle with the pearl sugar. You can substitute coarse or brown sugar for the topping.

Bake for 10-12 minutes or until golden. Transfer to a wire rack and let cool before serving.


The Brioche recipe has been adapted from Christophe Felder.


For more oomph, sandwich raspberries and nutella between two of these bars! 🙂


I am taking these delicious bars over to Angie’s Fiesta Friday party. See you there!

Bon Apetit!

Bon Apetit!

Basil Pesto Damper Rolls

Bread making doesn’t come naturally to me and I need to be really inspired to be able to make my own bread. Yesterday, when I came across Lauzan’s (from The Veggy Side of Me) “exotic pesto dressing” I couldn’t get it out of my head. I knew that it would haunt me in my dreams if I didn’t try it soon enough! Lo and behold, I got out my blender to make it just in time for dinner. This has to be the most delicious pesto I’ve ever eaten without having to use any cheese!

My hubby is not a big fan of cheese (Yea i know, what’s wrong with him, doesn’t like cheese, chocolate !!) and this basil pesto would be just perfect for him I thought. To accompany this gorgeous pesto, I decided to make bread.  I wanted to make a bread that is easy and quick without having to use yeast. A few weeks back, a friend of mine had shown me how to make damper bread. Not only is it super easy to make, it tastes quite delightful. Damper is a traditional Australian soda bread. I learnt from her that this bread was originally made by stockmen who traveled from one place to another for work. They would cook this bread in the ashes of camp fire. I reckon very much similar to “Baati” as in Baati Chowkha. Quite intriguing!

I made these into pesto rolls and they were delicious to say the least! My hubby asked me today morning if there were any leftovers… 😉

The bread recipe has been inspired from

To find out the magic PESTO recipe hop on over to Lauzan’s space!.

Ingredients :
35 g sesame seeds
150 g wholemeal flour
150 g all purpose flour, plus extra for dusting
3 tsp baking powder
1/2 teaspoon salt
120 ml milk
60 g plain yoghurt
1 tablespoon extra milk or water

Instructions :

Preheat the oven to 200°C. Lightly flour a baking tray with some flour.

Roast the sesame seeds and keep aside.

Sift the flours and salt into a large mixing bowl, returning the bran to the bowl. Stir in the toasted sesame seeds.

Make a well in the centre and add milk and yoghurt. Mix quickly and lightly with a fork until combined. Bring dough together with your fingertips and turn onto a lightly floured surface. Knead gently with floured hands and form into a ball.

Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle, about 1cm-thick. Spread the basil pesto evenly over the dough. Starting from a long side, roll up firmly to form a log. Cut log crossways into equal portions, about 2cm thick. Place the scrolls on prepared tray. Bake in oven for 20 minutes or until golden brown and just cooked through. Set aside for 10 minutes to cool slightly.
Serve warm or at room temperature.

I made small buns out of the leftover dough.. 🙂

Bon Apetit!

Bon Apetit!

Cinnamon Rolls with Cinnamon Maple Glaze

Cinnamon with buns or buns with cinnamon, who can tell. 😉 I like my cinnamon rolls extra cinnamony, I pair my rolls with cinnamon glaze. I can’t help it, i’ve grown up on a diet concentrated around spices. 🙂 We went on a road trip to Vienna and I brought with me these small buns of joy and they were turned out to be a great breakfast treat for my friends.

It has made it to the list of my special Sunday brunches. 🙂 The delectable, sweet aroma of cinnamon wafting out of your kitchen will make everyone crawl out of their beds on lazy Sunday mornings. 🙂

These rolls are super easy to make and can be made the night before and refrigerated. The next day they need to be out 30 minutes before baking. The recipe has been adapted from Sallys Baking Addiction .

I have replaced the coffee in the glaze with maple syrup and it tastes absolutely divine.

Maple Cinnamon Glazed Cinnamon Rolls

Maple Cinnamon Glazed Cinnamon Rolls

Makes 20 medium rolls

Ingredients :


  • 345g all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 package instant yeast
  • 120 ml water
  • 60ml milk
  • 40 g unsalted butter
  • 1 large egg

Filling :

  • 45 g unsalted butter, softened to room temperature
  • 10 g ground cinnamon
  • 50 g sugar

Maple syrup glaze :

  • 60 g icing sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tblsp pure maple syrup

Instructions :


Keep aside the flour, sugar, salt and yeast in a bowl and mix with a fork.
Heat the water, milk and butter until the butter is melted and the mixture is warm.
Pour the wet mixture into the dry ingredients. Add the egg and mix with the help of a fork until the dough comes together.

Lightly dust a working surface with flour and knead the dough for about 3-4 minutes. Place in a greased bowl and cover and rest for 15 minutes.

Meanwhile, grease 2 9″ tart pans with butter.

After 15 minutes roll out the dough on a floured surface into a 14×8 in rectangle.

Mix the sugar and cinnamon together.Spread the softened butter on the rectangle evenly and sprinkle the sugar mixture all over it.
With the longer side facing towards yourself, roll the dough tightly.
Cut into equal pieces and place on the tart pan with enough space between each roll.
Cover and let rise for 2 hours.
Preheat the oven to 190°C. Bake for 20-25 minutes and cover with aluminium foil after the first 10 minutes to prevent from over browning.

Remove and let cool slightly.


Mix the sugar, vanilla essence and maple syrup until smooth.


Drizzle the cinnamon rolls with the maple cinnamon glaze and serve warm.

You can also drizzle over some warm nutella which tastes great too!


Bon Apetit!

Bon Apetit!